Tahini Date Breakfast Bites
No-bake bites of soft medjool dates, nutty tahini, oats and toasted sesame that make a sweet breakfast or an easy afternoon pick-me-up.
The mixture comes together in a food processor in minutes, then the hardest part is waiting while it firms up in the fridge. I like to roll them in toasted sesame seeds for a little crunch and keep a batch in the fridge for grab-and-go mornings.
They are endlessly adaptable too. A pinch of cinnamon, a spoonful of cocoa, or a few chopped pistachios all work well, so feel free to make them your own.
Ingredients
- 200 g medjool dates, pitted (about 12 large dates)
- 80 g rolled oats
- 60 g tahini, well stirred
- 30 g toasted sesame seeds, plus extra for rolling
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons water, only if needed
Instructions
- Check the dates for any stray pits, then roughly chop them so they process evenly.
- Add the oats to a food processor and pulse a few times until they are partly broken down but still have some texture.
- Add the chopped dates, tahini, 30 g of the toasted sesame seeds, cinnamon, salt and vanilla. Process for 30 to 60 seconds, scraping down the sides, until the mixture looks like a coarse, sticky dough.
- Pinch a little of the mixture between your fingers. If it holds together, it is ready. If it crumbles, add water 1 teaspoon at a time and pulse briefly until it just comes together.
- Tip the mixture into a bowl and press it into a compact ball. Chill in the fridge for 15 minutes to make rolling easier.
- Spread a few tablespoons of extra sesame seeds on a small plate. Scoop out heaped teaspoons of the mixture, about 20 g each, and roll into balls between your palms.
- Roll each ball in the sesame seeds to coat, then place on a lined tray or plate.
- Chill for at least 30 minutes before eating so the bites firm up. Store in a sealed container in the fridge.
Cook’s tips
- If your dates are very dry, soak them in hot water for 10 minutes and drain well before using.
- Toast the sesame seeds in a dry pan over medium heat for 2 to 3 minutes, stirring often, until fragrant.
- Wet your hands lightly when rolling if the mixture feels too sticky.
- For a chocolate version, add 1 tablespoon cocoa powder with the oats.
Substitutions
- Swap the tahini for smooth peanut or almond butter.
- Use quick oats instead of rolled oats for a softer texture.
- Replace the sesame coating with finely chopped pistachios or desiccated coconut.
- Add a pinch of cardamom or ginger in place of the cinnamon.
Storage & reheating
Keep the bites in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months and thaw in the fridge before eating.
Frequently asked questions
Can I make these tahini date bites without a food processor?
Yes. Finely chop the dates by hand, then mash them with the tahini, salt and vanilla using a fork until smooth. Stir in the oats and sesame seeds, then knead the mixture with your hands until it holds together.
Why is my mixture too crumbly?
Dates vary in moisture, so the mixture can sometimes be dry. Add water 1 teaspoon at a time and pulse until it just holds together when pinched. Avoid adding too much, or the bites will be sticky.
How long do these bites keep?
Store them in an airtight container in the fridge for up to a week. They also freeze well for up to two months; let them thaw in the fridge for a few hours before eating.
Are these bites suitable for a vegan diet?
As written, yes. The recipe uses only dates, oats, tahini, sesame seeds and flavourings, so it contains no animal products.
